The often-quoted theory of cooking fish for 10 minutes per inch of thickness may be a good guideline, but in reality 8 minutes is a better timeframe in which to…
Test a potato for doneness by spearing it with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the…
As producers continue to raise leaner pork and cooks continue to overcook it, the problem of dry, tastless pork has become notorious. Here's how to avoid it.
Aside from the few months each year when truly local, just-picked plum tomatoes are available (July through September in most regions of the United States), the best plum tomatoes you…
Before making a gravy from pan drippings, it's best to skim off the fat that has accumulated—a process known as degreasing. Degreasing is simple to do and ensures that you…
Spinach stems, even of some young leaves, are fibrous, stringy, and difficult to eat, especially after cooking. Remove the stems before washing; discard them or save them to add to…
Little bundles of herbs and spices bring rich flavor to soups, stocks, sauces, and braises
When is a yam not a yam? The supermarket yam is really a sweet potato. Molly Stevens explains the differences and how the confusion came about.
Whether you're using pine nuts in salads or walnuts in cookie dough, a gentle toasting intensifies the nuts' flavor and maximizes their crunchiness. 1. The simplest way to toast a…
Some varieties of spinach have flat, smooth leaves, others have thick, crinkly leaves, but they're all best when young and tender.
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